Vegetable Stock - How to make

Vegetable stock is a great way of using trimming of vegetables or the vegetables which are lying unused in fridge. Homemade stock always taste better than canned or store bought. It is most easiest stock to be prepared, unless like chicken or fish or beef stock you have boil the bones for hours and then you get stock, remove the scum in between to avoid any colourization of stock whereas in Vegetable stock you have to cook vegetables in water for max 30 mins and the flavours and nutrients are infused well in the water and what you get is tasty and blissfully yummy stock.

The most amazing thing about vegetable stock is you can make with all sort of vegetable barring brinjal and other vegetables which turns brown due to oxidation. Basically you need any three vegetables onion, carrot and celery / cabbage.

If you want a sweeter note to your stock add in corns, sweet potato, potato, pumpkin or leeks. If you like a sour note to your stock add cruciferous vegetables such as cabbage, brocolli as they tend to release salts when simmered for long time. To make asian style broth add ginger, lemongrass, star anise and coriander which is ideal for making asian soups or gravies.

Why homemade vegetable stock are good?
Vegetables add in nutrients, phytonutrients, minerals and antioxidant into your stock. Use of Anti inflammatory  foods such as ginger, garlic, lemongrass, turmeric, pepper, leafy vegetables, onion, rosemary, tarragaon and thyme are few such food are potent detoxifying and anti viral herbs that helps you to get rid of toxins,stimulate circulation, boos immunity and help in digestion.

What care should be taken while using vegetables scraps for making stock?

Wash you vegetables thoroughly. Do not use mouldy vegetables, store your vegetable scraps in freezer.

What I do with my stock?

I use them in making my dishes such as
Risotto and rice dishes
Pasta and sauces
Soups and gravies, Stews.

Preparation time : 5 mins
Cooking time : 1 hr
Difficulty level : Easy
Makes : 1 litre

Ingredients :
1 carrot / 1.2 cup carrot peels
2-3 French beans
1 Onion / 1/4 cup Greens of Spring onoion
2 outer leaf of cabbage
1/2 cup Leeks green part
3-  pepper corns
2 cloves
3 litre water

Other equipment required : 

Pot
Strainer
Clean sterilized bottle for storing

Method : 

• Add all ingredients in big pot or 5 litre pressure cooker.
• Cover the vegetable with cold water and bring to boil over high flame.
• Reduce the heat and simmer the stock for about an hour.
  
• Cool stock till luke warm, strain and discard the vegetables.

How to store stock:

• Pour into sterilized bottle or jar. Leave half inch space, Cool completely in refrigerator before freezing the stock.
• Simultaneously you can also freeze stock in ice tray box, store cubes in zip seal bags for future use.
• Can be stored in refrigerator for a week.  

Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. 

Regards, 

Briju Parthasarathy